Our simple Grilled Huli Huli Chicken Kabobs are ideal for prepping ahead for dinner or a weekend barbecue and can serve as a complete, balanced meal. We often serve them with steamed rice, though the skewers are delicious on their own—bites straight off the skewer are always a favorite.
Huli Huli Chicken Kabobs
Fire up your grill—today we’re making savory, umami-rich Huli Huli Chicken Kabobs. A homemade Huli Huli sauce is easy to make and tastes fantastic, but if you prefer a store-bought sauce for convenience, that works well too. Many bottled options offer great flavor and can save time on busy evenings.
I enjoy making things from scratch when time allows, but I also appreciate practical shortcuts. Some nights you need a quick, satisfying meal without the stress of lengthy prep. These kabobs are flexible: marinate the chicken ahead of time, assemble the skewers quickly, and grill when you’re ready. They’re a reliable way to avoid takeout while keeping dinner simple and delicious.
Over the years I’ve found balance between elaborate cooking and convenient solutions. Having a few easy recipes and pantry-friendly ingredients on hand helps keep weeknight meals both varied and affordable. These kabobs are a great example—simple prep, straightforward grilling, and big flavor.
Get all of my Traeger Recipes here!
Recipe Shopping List
Wondering if you need to visit the store? Below are the items used in this recipe. For exact amounts and full instructions, see the recipe card further down.
- Chicken breast
- Zucchini
- Pineapple chunks
- Yellow onion
- Salt
- Pepper
- Garlic powder
- Soy sauce
- Ketchup
- Oil (neutral or avocado oil)
- Fresh garlic
- Fresh ginger
- Brown sugar
Try other favorite Traeger recipes for more grilling inspiration.
How To Make This Recipe
This overview outlines the main steps so you know what to expect. When you cook, follow the full recipe card below for precise quantities and timing.
- Marinate – Mix the marinade ingredients, add the chicken pieces, and refrigerate for 4–6 hours to develop flavor.
- Preheat – Heat the grill to about 400°F so it’s ready when your skewers are assembled.
- Skewer – Drain the chicken, then thread it onto metal or soaked bamboo skewers alternately with vegetables and pineapple.
- Grill – Season the assembled skewers with salt, pepper, and garlic powder. Grill a few minutes per side, turning until the chicken reaches 165°F internally.
- Serve – Let the skewers rest a couple of minutes before serving. Garnish with sesame seeds or a drizzle of additional sauce if you like.
Try grilled Huli Huli chicken thighs for another tasty variation.
Recipe FAQ
Yes. Thighs are often thinner and more forgiving; you may need to adjust skewer size or double up pieces so they cook evenly with the vegetables.
Many vegetables grill nicely on skewers. Try mushrooms, yellow squash, bell peppers, eggplant, Brussels sprouts, or tomatoes—anything that holds together when skewered.
Reheat gently to avoid drying the chicken. A short microwave burst covered with a damp paper towel works, or rewarm briefly in a preheated oven or on the grill over indirect heat.
More Delicious Recipes
- Spicy Garlic Chicken and Green Beans — a quick stir-fry with plenty of vegetables and sauce for serving over rice.
- Teriyaki Smoked Salmon — a flavorful smoked fish that’s great on crackers, in bowls, or as a simple main course.
- Griddle Pork Fried Rice — a Blackstone-style fried rice that can serve as a side or main with smoked pork or other proteins.
- Blackstone Steak Bites — marinated cubes of steak cooked quickly on a hot griddle, perfect with steamed rice or noodles.
- Air Fryer Shrimp — a fast appetizer or main that pairs nicely with pasta or a fresh salad.
- Traeger Smoked Gochujang Pork Tenderloin — bold, easy-to-make pork that delivers big flavor with minimal fuss.
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Grilled Huli Huli Chicken Kabobs
6 servings
10 minutes (plus marinating)
About 10 minutes active time (plus 4–6 hours marinating)
These Grilled Huli Huli Chicken Kabobs make a satisfying all-in-one meal. They’re flavorful, easy to prep ahead, and ideal for grilling season.
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 2″ chunks
- 2 small zucchini, sliced into chunks
- 1 cup fresh pineapple chunks
- 1 medium yellow onion, cut into pieces
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
Marinade
- ½ cup soy sauce
- ½ cup ketchup
- ¼ cup oil
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- ½ cup brown sugar
Instructions
- Combine the soy sauce, ketchup, oil, garlic, ginger, and brown sugar in a large resealable bag. Add the chicken pieces and refrigerate to marinate for 4–6 hours.
- Preheat the grill to 400°F. Drain the marinade, then thread chicken, zucchini, pineapple, and onion onto skewers. Season the skewers with salt, pepper, and garlic powder.
- Grill for about 5–6 minutes, then flip and grill until the chicken reaches an internal temperature of 165°F at the thickest part.
- Remove from the grill and let rest a couple of minutes before serving. Optionally garnish with sesame seeds or a drizzle of additional sauce.
Nutrition Information (per serving)
Calories: 464 | Total Fat: 15g | Saturated Fat: 2g | Cholesterol: 129mg | Sodium: 1644mg | Carbohydrates: 32g | Fiber: 1g | Sugar: 27g | Protein: 50g
Nutrition data is an estimate.